LUNCH


EXECUTIVE CHEF CRAIG RIKER

TOMATO SOUP

CUP OR BOWL

8/16

CHOPPED SALAD

TOASTED ALMONDS, DATES, CAULIFLOWER, GINGER TURMERIC DRESSING. (GF)

19

OLIVER’S APPLE SALAD

FUJI APPLES, APPLE CHIPS, CANDIED PECANS, SMOKED ALMOND GOAT CHEESE, RED ONION, AVOCADO, CHAMPAGNE VINAIGRETTE. (GF)

19 

CHINESE "CHICKEN" SALAD

BABY BOK CHOY, JACKFRUIT, CARA CARA ORANGE, BELL PEPPERS, CHERRY TOMATOES, EDAMAME, CASHEWS, CRISPY WONTONS, SESAME GINGER VINAIGRETTE.

19 

PASTA SALAD

GEMELLI PASTA, ARTICHOKE HEARTS, SUNDRIED TOMATO, WHITE BEANS, PINE NUTS, CHERRY TOMATO, ZUCCHINI, ARUGULA, SHALLOTS, PESTO AIOLI.

19

BANH MI

FRENCH BAGUETTE, MARINATED TOFU, JALAPENO, PICKLED GREEN PAPAYA SLAW, CABBAGE, CUCUMBER, CILANTRO, MISO AIOLI. (SIDE SALAD OR TERRA CHIPS)

20

TUNA MELT

TOASTED GLUTEN FREE OAT BREAD, CHICKPEA TUNA, VEGAN PEPPERJACK CHEESE, LETTUCE, TOMATO, RED ONION. (SIDE SALAD OR TERRA CHIPS)

20 

OLIVER’S BURGER

PRETZEL BUN, BEYOND PATTY, VEGAN CHEDDAR, LETTUCE, TOMATO, ROASTED POBLANO PEPPERS, COCONUT BACON, CARAMELIZED ONION, SECRET SAUCE. (SIDE SALAD OR TERRA CHIPS)

24

ARTICHOKE "CRAB CAKES"

HEARTS OF PALM, CORN, SCALLIONS, CHERRY TOMATO,

ARUGULA, SPICY AIOLI. (GF)

17

ROASTED GARLIC HUMMUS

MARKET VEGETABLES, CARAMELIZED ONION, ALEPPO CHILI OIL, SPICY AVOCADO PUREE. (GF)

16